0:00:03 > 0:00:07It's the last of this year's MasterChef quarterfinals
0:00:07 > 0:00:10and this week's best amateurs are back.
0:00:12 > 0:00:15Being a quarterfinalist definitely sets you apart
0:00:15 > 0:00:18from everyone else and the word "finalist" is in there
0:00:18 > 0:00:20and that's the one I'm interested in.
0:00:21 > 0:00:23You can feel the atmosphere changing
0:00:23 > 0:00:25and you just want to do better and better.
0:00:27 > 0:00:28The stress is unbelievable.
0:00:28 > 0:00:30I can't even explain it.
0:00:30 > 0:00:33Damn it! That's not what I'm supposed to do.
0:00:33 > 0:00:37Tonight, they will face just one challenge -
0:00:37 > 0:00:39to cook an exceptional dish
0:00:39 > 0:00:43from a brief set by renowned restaurant critic Jay Rayner.
0:00:44 > 0:00:47The last few places in knockout week
0:00:47 > 0:00:49and these quarterfinalists are all fighting for it.
0:00:49 > 0:00:51Bring it on!
0:01:10 > 0:01:12Welcome back.
0:01:14 > 0:01:17You've been set a brief and it's your choice...
0:01:18 > 0:01:24..to cook either a main course with aubergine as the star...
0:01:25 > 0:01:29..or a dessert that really showcases honey.
0:01:31 > 0:01:36That brief was set by none other than Jay Rayner.
0:01:36 > 0:01:43He will be in here to taste your dishes and help us judge.
0:01:44 > 0:01:47You have one hour and thirty minutes
0:01:47 > 0:01:50to cook us the most fantastic plate of food
0:01:50 > 0:01:52you've ever cooked in your life.
0:01:53 > 0:01:55Ladies and gentlemen, let's cook.
0:02:01 > 0:02:03Aubergines can go in lots of different directions.
0:02:03 > 0:02:05Obviously, you can make stews and curries.
0:02:05 > 0:02:08They're a very good vehicle for other flavours
0:02:08 > 0:02:10but they have an interesting texture.
0:02:10 > 0:02:13I am open to them doing anything they like with aubergine.
0:02:13 > 0:02:15These are people who think they can cook. Prove it to me.
0:02:15 > 0:02:17Give me something that makes me think,
0:02:17 > 0:02:19"Ooh, I must try that at home."
0:02:20 > 0:02:24My sweet brief was to make a dessert with honey
0:02:24 > 0:02:28and I don't just mean it's a substitute for sugar.
0:02:28 > 0:02:30I want to taste the honey in it.
0:02:31 > 0:02:34Being invited in to try a bunch of dishes using both those things,
0:02:34 > 0:02:36what's not to like?
0:02:38 > 0:02:41Shauna threw down the gauntlet in the opening round.
0:02:41 > 0:02:43We had a chocolate marquise with some honeycomb
0:02:43 > 0:02:46and then we saw two extraordinary courses.
0:02:46 > 0:02:49We know the benchmark, she knows the benchmark -
0:02:49 > 0:02:51can she continue the journey?
0:02:53 > 0:02:55Shauna, you're making a fine mess again.
0:02:55 > 0:02:58- Yes, that is my specialty. - Why do you cook in a mess?
0:02:58 > 0:03:01Because I have a wonderful other half that cleans up after me.
0:03:01 > 0:03:05- What are you making, Shauna? - Um, it is a curry roasted aubergine
0:03:05 > 0:03:07with smoked cardamom and coconut milk.
0:03:07 > 0:03:10I'm doing flatbreads with aubergine inside as well.
0:03:10 > 0:03:12And I'm going to chuck in a basmati rice,
0:03:12 > 0:03:15just in case you might say, "If only there was a bit of rice with this."
0:03:15 > 0:03:17Lovely! Absolutely lovely. Something you've done before?
0:03:17 > 0:03:19Nope, I just thought about it last night.
0:03:19 > 0:03:21I can do flatbreads, but I thought,
0:03:21 > 0:03:23"I've got some flesh from the aubergine to use,
0:03:23 > 0:03:26"I'll pop it in the flatbread and see if it makes a difference."
0:03:26 > 0:03:28- Shauna, get on with your curry. - OK, thank you.
0:03:31 > 0:03:33I'm pushing myself quite a bit.
0:03:33 > 0:03:35I don't normally cook
0:03:35 > 0:03:37Asian type food.
0:03:37 > 0:03:40MasterChef quarterfinal probably isn't the day to test something new
0:03:40 > 0:03:43but, you know, I'm up for a challenge and let's see how it goes.
0:03:45 > 0:03:47Shauna is showing off the aubergine.
0:03:47 > 0:03:49She's using the aubergine as a plate,
0:03:49 > 0:03:52as a bowl, and also inside the recipe.
0:03:52 > 0:03:56Aubergine inside a Thai coconut curry is fantastic.
0:03:56 > 0:03:59Let's just hope that Shauna gets the flavours of Southeast Asia
0:03:59 > 0:04:01with all that coconut milk.
0:04:06 > 0:04:09You know I was very unsure of Brodie in that first round.
0:04:09 > 0:04:12A kidney and lentil curry - no thanks!
0:04:12 > 0:04:15However, he did redeem himself in the last round
0:04:15 > 0:04:17and his food is really tasty.
0:04:20 > 0:04:22It's the biggest day of the competition so far.
0:04:22 > 0:04:24I think it will just come down to mistakes
0:04:24 > 0:04:27and you don't wish anyone else to muck it up,
0:04:27 > 0:04:30but you can only really sort of look after yourself.
0:04:33 > 0:04:35What are you going to make, Brodie?
0:04:35 > 0:04:40I'm making a Chinese aubergine in a spicy garlic sauce
0:04:40 > 0:04:44with fried rice and a pork and aubergine dumpling.
0:04:44 > 0:04:46Fabulous! Fabulous!
0:04:46 > 0:04:48What is it that you love about Asian flavours?
0:04:48 > 0:04:50I just think it's interesting
0:04:50 > 0:04:52playing around with unusual flavours,
0:04:52 > 0:04:55- different textures. - Brodie, I'm excited by this.
0:04:55 > 0:04:56- Good luck.- Thank you.
0:04:59 > 0:05:02Good old-fashioned Chinese food.
0:05:02 > 0:05:05Is it showing off the aubergine or is it showing off the sauce
0:05:05 > 0:05:07that sits around the aubergine?
0:05:07 > 0:05:11Cos that sauce is going to be really strong.
0:05:12 > 0:05:1420 minutes gone, all right?
0:05:14 > 0:05:15Hour and ten left.
0:05:17 > 0:05:22Lorna's food is big and bold and really tasty.
0:05:22 > 0:05:24She can make pasta, she can make great game chips
0:05:24 > 0:05:27and she can definitely roast a grouse, that's for sure.
0:05:29 > 0:05:32I am quite a creative cook.
0:05:32 > 0:05:35I don't mind experimenting with different flavours
0:05:35 > 0:05:39and I just don't want to stick to the norm.
0:05:42 > 0:05:43What are you going to make?
0:05:43 > 0:05:47I'm making a pistachio and honey frangipane tart,
0:05:47 > 0:05:49topped with chopped figs
0:05:49 > 0:05:52with a salted pistachio ice cream and some honeycomb.
0:05:52 > 0:05:55- Is there enough honey in this dessert?- I think so, yeah.
0:05:55 > 0:05:57There's honey in the frangipane,
0:05:57 > 0:05:59I'm going to honey the figs that are on top,
0:05:59 > 0:06:01there's honey in the ice cream.
0:06:01 > 0:06:05- How do you feel about cooking for Jay Rayner?- Quite terrifying.
0:06:05 > 0:06:07It's someone who, obviously, knows a lot about food
0:06:07 > 0:06:10and isn't afraid to tell you exactly what he thinks,
0:06:10 > 0:06:12so it's a daunting task.
0:06:16 > 0:06:18It sounds great, but it's complex.
0:06:18 > 0:06:21The pastry's got to be right, the filling's got to be right,
0:06:21 > 0:06:25the figs have got to be soft and it can't be too sickly sweet.
0:06:25 > 0:06:28It's got to celebrate honey but not be too honeyfied.
0:06:31 > 0:06:34Damn it! That's not what I'm supposed to do.
0:06:34 > 0:06:36Get your game together, mate.
0:06:36 > 0:06:39Fumbi has shown us some great food,
0:06:39 > 0:06:41but he does get himself in a bit of a tizz.
0:06:42 > 0:06:44That's not quite how I needed it but...
0:06:44 > 0:06:47He can cook, that's for sure, but can he control his nerve?
0:06:49 > 0:06:52- Fumbi, you chose the honey. - Yes, I did.
0:06:52 > 0:06:57I'm making a honey cheesecake with a raspberry jelly, honeycomb,
0:06:57 > 0:07:01a raspberry compote and a lemon and honey sorbet.
0:07:01 > 0:07:05Cheesecake in a quarterfinal - is that brave, is that foolhardy?
0:07:05 > 0:07:07I wanted to be honest to myself.
0:07:07 > 0:07:10I love cheesecake, so I'm not going to serve you guys
0:07:10 > 0:07:13- something that I wouldn't eat myself.- I love a cheesecake.
0:07:17 > 0:07:18This is something which I've made up
0:07:18 > 0:07:21and I've practised it
0:07:21 > 0:07:24a few times and I think it will taste good.
0:07:26 > 0:07:29I think his dessert sounds really intriguing
0:07:29 > 0:07:32because I've never had a set cheesecake with sorbet.
0:07:32 > 0:07:34Sorbet is very, very icy.
0:07:34 > 0:07:37Icy and cream together with cheesecake -
0:07:37 > 0:07:39I think that's a little bit dangerous.
0:07:41 > 0:07:44Ladies and gentlemen, you are halfway.
0:07:46 > 0:07:50Natalie is unconventional, but she's also exciting.
0:07:50 > 0:07:52Natalie just does not do the ordinary.
0:07:52 > 0:07:56She has some very unusual ideas, but they're working.
0:07:58 > 0:08:01The competition has taken over my entire life.
0:08:01 > 0:08:04I'm cooking all the time, it keeps me up at night.
0:08:04 > 0:08:06It's all I can think about.
0:08:10 > 0:08:13- Natalie, what are you making? - I'm making aubergine three ways.
0:08:13 > 0:08:15So, one is completely plain and roasted
0:08:15 > 0:08:20- and the second has a garlic marinade and a spiced lamb topping.- Ooh.
0:08:20 > 0:08:25And the third is a stewed paprika aubergine.
0:08:25 > 0:08:27So, are you comfortable? Are you confident?
0:08:27 > 0:08:29Yeah, I think my only problem is
0:08:29 > 0:08:31is I could possibly have made it too simple
0:08:31 > 0:08:33but, other than that, I'm confident.
0:08:33 > 0:08:36You, simple? That's hard to believe.
0:08:36 > 0:08:38I don't know what you're trying to say(!)
0:08:38 > 0:08:40NATALIE CHUCKLES
0:08:41 > 0:08:44It's going to be about the presentation
0:08:44 > 0:08:45and definition of flavour
0:08:45 > 0:08:48in each one of those three individual aubergines.
0:08:52 > 0:08:56Jim is inventive, which can be as exciting as it is scary.
0:08:56 > 0:09:00A beetroot gel, followed by a blue cheese ice cream.
0:09:00 > 0:09:02Personally, I like it.
0:09:03 > 0:09:06I think I can push myself. I think the drive is there.
0:09:06 > 0:09:09The competitiveness is definitely kicking in
0:09:09 > 0:09:12and I'm really keen to get this right and get through.
0:09:14 > 0:09:16What are you making then, Jim?
0:09:16 > 0:09:20So, we're having a honey cake with a walnut and pistachio filling
0:09:20 > 0:09:25and we're having a turmeric and slightly honey ice cream
0:09:25 > 0:09:28and then honey-candied ginger.
0:09:28 > 0:09:31Why have you chosen to cook with the honey?
0:09:31 > 0:09:33I think there's so many flavours you can get out of honey.
0:09:33 > 0:09:36Depending on what the bees have been pollinating,
0:09:36 > 0:09:39in the hive, it changes the flavour of it so much.
0:09:39 > 0:09:43So, I've tried to show that with the three types of honey that I'm using.
0:09:43 > 0:09:45- Good luck, mate.- Thank you.
0:09:48 > 0:09:52It's a piece of cake with ice cream and ginger.
0:09:52 > 0:09:55Can he make that cake into an opulent dessert?
0:09:55 > 0:09:57That, for me, is the big question.
0:09:58 > 0:10:00Guys, you have 20 minutes left.
0:10:02 > 0:10:05Louise is our Yorkshire farmer, John, and she cooks like it.
0:10:05 > 0:10:09She cooks food you would expect to find in a farmhouse kitchen -
0:10:09 > 0:10:10British classics.
0:10:14 > 0:10:17I was quite pleased with the brief for this one
0:10:17 > 0:10:20because I really like honey. It's a lovely thing.
0:10:20 > 0:10:22We have some lovely honey in Yorkshire,
0:10:22 > 0:10:23so I wanted to bring that in.
0:10:27 > 0:10:29Louise you've... You've chosen the honey.
0:10:29 > 0:10:31- I just put my thumb in it. - I have, yes.
0:10:31 > 0:10:33Three different types of honey, three different flavours,
0:10:33 > 0:10:36three different things on a plate. Should be interesting.
0:10:36 > 0:10:38Tell me what it is you're making.
0:10:38 > 0:10:41I'm making some little honey and pecan cheesecakes
0:10:41 > 0:10:44and I'm making struffoli, which sounds good with a Yorkshire accent.
0:10:44 > 0:10:48- What's struffoli?- Little Italian honey balls.- Fabulous!
0:10:48 > 0:10:51- And what's the third thing? - Honey and lemon ice cream.
0:10:51 > 0:10:53- Louise, I love the sound of this. - Thank you.
0:10:56 > 0:10:59There's four different parts to Louise's dessert.
0:10:59 > 0:11:02The ice cream with the little balls and the honey syrup
0:11:02 > 0:11:04and the sugar candy, I think sounds wonderful.
0:11:04 > 0:11:07The cheesecake with the honey balls
0:11:07 > 0:11:09and the honeycomb also sounds fantastic.
0:11:09 > 0:11:13But the ice cream and the cheesecake? That's my concern.
0:11:16 > 0:11:20Guys, you have ten minutes, please. Just ten minutes.
0:11:22 > 0:11:24This is not working.
0:11:32 > 0:11:34- What are you going to do, Fumbi? - I'm not sure.
0:11:34 > 0:11:36I'm going to try and clean it up.
0:11:36 > 0:11:38You have to find a way of trying to present at least some of it.
0:11:44 > 0:11:5060 seconds. That's all you have. It's your last 60 seconds.
0:11:55 > 0:11:56Stop. Time's up.
0:12:01 > 0:12:04Right, judgment time.
0:12:08 > 0:12:10Ladies and gentlemen, Jay Rayner.
0:12:15 > 0:12:17- Jay.- Gentlemen.
0:12:21 > 0:12:23Lorna, we're ready for you.
0:12:27 > 0:12:30First up is copywriter Lorna,
0:12:30 > 0:12:35who's cooked an orange blossom, honey and pistachio frangipane tart,
0:12:35 > 0:12:38topped with honeyed figs,
0:12:38 > 0:12:41served with salted pistachio ice cream,
0:12:41 > 0:12:44crystallised rose petals and honeycomb.
0:12:46 > 0:12:48Wow! You've got a lot done here
0:12:48 > 0:12:51and I have to say, I think that's rather pretty.
0:13:00 > 0:13:02Are you free later to be able to come back
0:13:02 > 0:13:04and cook this for me at home?
0:13:04 > 0:13:07Um, it looks gorgeous, it IS gorgeous
0:13:07 > 0:13:10and it's a brilliant piece of technical cookery as well.
0:13:10 > 0:13:11And I can taste honey.
0:13:11 > 0:13:13This is a honey dessert and it's delivered
0:13:13 > 0:13:16on all the things that I was hoping for. I love it.
0:13:18 > 0:13:20You made your own pastry, you made your own ice cream,
0:13:20 > 0:13:23you've done your own frangipane, you've done your own honeycomb
0:13:23 > 0:13:26and then you've put it all on a plate and taken real care.
0:13:27 > 0:13:30I think that's just delicious, Lorna.
0:13:31 > 0:13:33Absolutely delightful.
0:13:33 > 0:13:37You go from the contrast of cold, warm, salty, back to sweet.
0:13:37 > 0:13:39Very sophisticated.
0:13:39 > 0:13:41Very, very sophisticated.
0:13:46 > 0:13:50To get feedback like that from the three judges
0:13:50 > 0:13:52was just out of this world, amazing.
0:13:52 > 0:13:54Such an incredible feeling.
0:13:56 > 0:13:58- That's phenomenal, well done. - Thank you, thank you.
0:14:05 > 0:14:09Store designer Brodie opted to make Chinese aubergine
0:14:09 > 0:14:11in a spicy garlic sauce,
0:14:11 > 0:14:14pork and aubergine dumplings,
0:14:14 > 0:14:18served with egg fried rice and a Chinese dipping sauce.
0:14:26 > 0:14:30As a way of representing aubergine, I congratulate you.
0:14:30 > 0:14:32Actually, if I'm honest,
0:14:32 > 0:14:34I would have not bothered with the dumplings at all
0:14:34 > 0:14:37and just done a really big bowl of that aubergine curry
0:14:37 > 0:14:39and fired it up a little bit more.
0:14:40 > 0:14:44You know how in that first round I didn't like your food very much?
0:14:45 > 0:14:50I love this! I really like the flavours inside that aubergine.
0:14:50 > 0:14:53I'm with Jay. I think you could turn it up a notch,
0:14:53 > 0:14:54give it a bit more chilli heat,
0:14:54 > 0:14:57but the flavours, yeah, yeah, I like a lot, Brodie.
0:14:59 > 0:15:03I would clean the whole of that up, mate. Well done, great flavours.
0:15:07 > 0:15:09I feel quite shocked really.
0:15:09 > 0:15:13It was, you know, really nice to get some positive feedback.
0:15:13 > 0:15:16They all seemed to enjoy it. I wish I'd made it a bit spicier.
0:15:22 > 0:15:26Manchester-based Natalie has made aubergine three ways -
0:15:26 > 0:15:32on smoked bacon and puy lentil, oven-roasted plain aubergine,
0:15:32 > 0:15:36garlic marinated aubergine, topped with spicy lamb,
0:15:36 > 0:15:38and stewed paprika and tomato aubergine.
0:15:49 > 0:15:52I'm afraid the plain roasted one, at the far end here,
0:15:52 > 0:15:54- is just a bit dull.- Mm-hmm.
0:15:54 > 0:15:57It's the one you've roasted with the tomatoes and the puy lentils
0:15:57 > 0:15:58where all the action is.
0:15:58 > 0:16:02- But even that could have done with a heftier hand on the seasoning.- OK.
0:16:02 > 0:16:05I don't think the lamb has really communicated
0:16:05 > 0:16:08anything to the aubergine or, if it was, the aubergine wasn't listening.
0:16:08 > 0:16:11They're still a bit too separate. Sorry.
0:16:14 > 0:16:16I really like the one with the paprika.
0:16:16 > 0:16:19Rich, sweet and sharp
0:16:19 > 0:16:22and smoky bit of aubergine is really, really lovely.
0:16:22 > 0:16:24I'm not a fan of the plain roasted aubergine.
0:16:24 > 0:16:26Your lentils are cooked very, very nicely,
0:16:26 > 0:16:29but the lentils aren't supposed to be the star of the show.
0:16:29 > 0:16:32It's the aubergines that are supposed to be the star of the show.
0:16:32 > 0:16:35I think two of those aubergines -
0:16:35 > 0:16:37the plain one and the lamb one - aren't great.
0:16:37 > 0:16:39The one on the right tastes fantastic.
0:16:39 > 0:16:42Sweet of tomato, little bit of heat of paprika - very, very good indeed.
0:16:45 > 0:16:47I am feeling a bit disappointed.
0:16:47 > 0:16:51It was a lot harder than I thought it was going to be.
0:16:51 > 0:16:53It wasn't entirely bad, but I could have done better.
0:16:59 > 0:17:03Web developer Jim has made honey cake
0:17:03 > 0:17:05with a pistachio cream filling,
0:17:05 > 0:17:09honey-candied ginger, a honey tuile,
0:17:09 > 0:17:12served with turmeric ice cream and bee pollen.
0:17:22 > 0:17:24It's not a bad bit of baking.
0:17:24 > 0:17:28The main problem for me is I can barely taste the honey.
0:17:28 > 0:17:31It's meant to reach my inner Winnie-the-Pooh
0:17:31 > 0:17:33and he's still sleeping, I'm afraid.
0:17:34 > 0:17:38- Is there not honey in the ice cream? - Um, there is supposed to be,
0:17:38 > 0:17:41but I failed to put it in before plating.
0:17:41 > 0:17:43I've never had turmeric ice cream before.
0:17:43 > 0:17:45If I'm going to have it again, I'll put honey in mine, I think.
0:17:45 > 0:17:48Your cake needs to be soaked in some syrup
0:17:48 > 0:17:50so it becomes more soft and more luscious,
0:17:50 > 0:17:53- cos the cake itself is too dry.- Yep.
0:17:53 > 0:17:57I really like your cake and the honey creeps.
0:17:57 > 0:17:59It's not evident at first bite.
0:17:59 > 0:18:01And that's it then after that,
0:18:01 > 0:18:05cos you've got a tuile that doesn't snap - it bends -
0:18:05 > 0:18:09and your ice cream has no sweet in it at all.
0:18:09 > 0:18:12It's actually bordering on unpleasant, I'm afraid, Jim.
0:18:15 > 0:18:17I was really happy that Gregg liked the cake.
0:18:17 > 0:18:19That, I think, might be my saving grace.
0:18:19 > 0:18:22So, I don't know. We'll have to see.
0:18:28 > 0:18:32London-based Shauna has made curried roasted aubergine
0:18:32 > 0:18:35with smoked cardamom and coconut milk,
0:18:35 > 0:18:40served with basmati rice, aubergine flatbreads...
0:18:41 > 0:18:43..and Greek yoghurt.
0:18:43 > 0:18:47I don't like it in that. It looks like it's in a slipper.
0:18:47 > 0:18:50- It's an aubergine!- Yeah, yeah, yeah.
0:18:50 > 0:18:53Yeah, I know, I used to sell them by the pallet-load.
0:19:00 > 0:19:04I think that's delicious. It's powerful, it's in your face.
0:19:04 > 0:19:06There's some real burn back there.
0:19:06 > 0:19:08They might whinge, I don't know,
0:19:08 > 0:19:11but I think that's a serious piece of aubergine cookery,
0:19:11 > 0:19:14and you haven't tried to reach for something else to dress it up.
0:19:14 > 0:19:16Thank you.
0:19:16 > 0:19:21I can't say I don't like it, but I'm not excited by it.
0:19:21 > 0:19:27I found I'm eating some curry and some rice and that's it.
0:19:29 > 0:19:30I'm with Jay on this one.
0:19:30 > 0:19:33I think it's delicious, absolutely delicious.
0:19:33 > 0:19:36The flavours in there are wonderful, the textures as well.
0:19:36 > 0:19:39And I love the way the sweetness then builds into saltiness
0:19:39 > 0:19:41and finishes in spice. I think it's divine.
0:19:44 > 0:19:47Oh, wow, that was a bit of a shocker. Yeah, really happy.
0:19:47 > 0:19:52If Jay Rayner liked it, then I must have done something OK.
0:20:02 > 0:20:06Aerospace engineer Fumbi attempted a honey cheesecake,
0:20:06 > 0:20:09served with raspberry compote and jelly,
0:20:09 > 0:20:13honeycomb and a honey and lemon sorbet.
0:20:14 > 0:20:17It all went a bit wrong in the last ten minutes, didn't it, Fumbi?
0:20:17 > 0:20:20Yeah, I got my gelatine measurement wrong.
0:20:20 > 0:20:22I looked at my notes and I just got it wrong.
0:20:22 > 0:20:25Argh, cos you've made some great desserts so far in this competition.
0:20:35 > 0:20:37I'm happy to close my eyes,
0:20:37 > 0:20:40not look at what it looks like and tell you that it's delicious.
0:20:40 > 0:20:44I know I could clean a plate of this very, very easily.
0:20:44 > 0:20:47The flavour of honey is really, really there.
0:20:47 > 0:20:52It's not subtle, it's not delicate, but it's delicious.
0:20:54 > 0:20:56One thing is evident and that is the majesty of honey.
0:20:56 > 0:21:00It's running through every single part of this dish.
0:21:00 > 0:21:02I'm so upset it didn't turn out.
0:21:05 > 0:21:09I don't know who's more upset here, me or you.
0:21:09 > 0:21:13We have got probably the most divine flavoured puddle
0:21:13 > 0:21:15I've ever experienced.
0:21:19 > 0:21:23I'm very frustrated because it all boiled down to a maths error
0:21:23 > 0:21:25and I'm an engineer - I should be good at maths!
0:21:33 > 0:21:36Last up is Yorkshire-based farmer Louise,
0:21:36 > 0:21:39who's made a trio of desserts -
0:21:39 > 0:21:41honey and pecan cheesecake,
0:21:41 > 0:21:44struffoli - or Italian honey balls -
0:21:44 > 0:21:47and a honey and lemon ice cream,
0:21:47 > 0:21:50topped with spun sugar and honey and almond candy.
0:22:01 > 0:22:02This delivers on the brief,
0:22:02 > 0:22:05in the sense that I can taste honey at all points.
0:22:06 > 0:22:08But the issue, I'm afraid,
0:22:08 > 0:22:10- is that I think your cheesecake is overbaked.- OK.
0:22:10 > 0:22:14- And your honey balls are a bit tough.- OK.
0:22:14 > 0:22:17- The flavours are all there, but it's just toughness.- OK.
0:22:20 > 0:22:24The honey balls haven't taken up that honey syrup
0:22:24 > 0:22:27and become sweet and soft and giving.
0:22:27 > 0:22:30Your cheesecake looks so fantastically perfect,
0:22:30 > 0:22:33but it's heavy. It tastes of honey, absolutely.
0:22:33 > 0:22:35Yeah, I'm really sorry. I don't like it very much.
0:22:38 > 0:22:40I think your flavours are fantastic,
0:22:40 > 0:22:42I think the work is absolutely fantastic.
0:22:42 > 0:22:45The ice cream is superb, with the lemon and finished by honey.
0:22:45 > 0:22:48Those balls are a little heavy, the cheesecake is a little heavy.
0:22:48 > 0:22:50There's no escaping it.
0:22:53 > 0:22:56Annoyed. I felt like today was my best day in the kitchen.
0:22:56 > 0:22:58That's why I'm so annoyed.
0:22:58 > 0:23:00I don't know what went wrong, but I did my best.
0:23:00 > 0:23:01I did the best I could today.
0:23:05 > 0:23:07We now have to make a decision.
0:23:07 > 0:23:09We're going to ask you to step outside
0:23:09 > 0:23:12and we'll call you in, once we've made our decision.
0:23:22 > 0:23:27For me, a star cook today, absolutely outstanding,
0:23:27 > 0:23:28and that has to be Lorna.
0:23:28 > 0:23:32That young lady is cementing her reputation
0:23:32 > 0:23:35as a very, very strong contestant.
0:23:35 > 0:23:38- She's got to go straight through, hasn't she?- Absolutely.
0:23:38 > 0:23:42We've disagreed over Brodie throughout this competition
0:23:42 > 0:23:47but today, me, you and Jay just could not stop
0:23:47 > 0:23:52digging into his Chinese aubergine dish. It was just superb, John.
0:23:52 > 0:23:55For me, Brodie should go straight through to knockout week.
0:23:55 > 0:23:59There was one person today who really tripped up and that was Jim.
0:23:59 > 0:24:02He forgot to put the honey in the turmeric ice cream,
0:24:02 > 0:24:04his tuile didn't work out properly,
0:24:04 > 0:24:07- the cake was dry.- Jim's got to go.
0:24:07 > 0:24:10Natalie made a trio of aubergines
0:24:10 > 0:24:13and all three of us only liked one of them.
0:24:13 > 0:24:15Natalie was really disappointing and the dish didn't look right,
0:24:15 > 0:24:18it didn't taste right and that's a real shame.
0:24:18 > 0:24:20There's one person, for me,
0:24:20 > 0:24:22that absolutely stood out and really surprised me,
0:24:22 > 0:24:25but I don't think you felt the same as me and Jay and that was Shauna.
0:24:25 > 0:24:28I was gobsmacked by the flavours that Shauna had reproduced
0:24:28 > 0:24:32- inside that aubergine.- For me, the flavour of the curry wasn't right.
0:24:32 > 0:24:34John wasn't 100% happy with the dish
0:24:34 > 0:24:36and, you know, he carries a lot of weight.
0:24:36 > 0:24:38I would be truly gutted if I went home
0:24:38 > 0:24:41but, obviously, whoever deserves it the best will stay.
0:24:41 > 0:24:44Fumbi - the honeycomb with the sorbet
0:24:44 > 0:24:46and the cheesecake was delicious.
0:24:46 > 0:24:49However, his cheesecake didn't set.
0:24:49 > 0:24:52We know Fumbi can do desserts. It's really frustrating
0:24:52 > 0:24:54when something like this happens, it really is.
0:24:54 > 0:24:57I only made one mistake in the whole thing
0:24:57 > 0:24:59and it was the measurement of the gelatine.
0:24:59 > 0:25:03Maybe, maybe they can give me a break for that.
0:25:03 > 0:25:05We know Louise to be a great cook
0:25:05 > 0:25:08but, for me, the honey balls were dry and tough,
0:25:08 > 0:25:11the cheesecake was overcooked and really rubbery.
0:25:11 > 0:25:13I didn't enjoy it at all.
0:25:13 > 0:25:16I think Louise remains a very, very good cook
0:25:16 > 0:25:19who's had a bit of an off day.
0:25:19 > 0:25:21Can you afford an off day in a quarterfinal? I don't know.
0:25:21 > 0:25:25You can't be good at everything and desserts are my weak point.
0:25:25 > 0:25:28I put a lot of skill into that so, hopefully, they'll see that.
0:25:38 > 0:25:42A fantastic quarterfinal and, I think, a great brief.
0:25:45 > 0:25:49The first contestant going through to knockout week...
0:25:51 > 0:25:53..is Lorna.
0:25:54 > 0:25:55- Well done.- Thank you.
0:25:57 > 0:26:00The second contestant going through to knockout week...
0:26:04 > 0:26:05..is Brodie.
0:26:08 > 0:26:09Congratulations.
0:26:11 > 0:26:15The third person going through to knockout week...
0:26:20 > 0:26:23..Shauna. Very, very well done.
0:26:26 > 0:26:30We've decided to take one more contestant
0:26:30 > 0:26:33through to knockout week with us.
0:26:34 > 0:26:40The fourth and final person going through to knockout week...
0:26:46 > 0:26:47..is Fumbi.
0:26:58 > 0:27:00I'm all right. The others were better,
0:27:00 > 0:27:02so that's what it boils down to, at the end of the day.
0:27:04 > 0:27:07I didn't put honey in my honey ice cream
0:27:07 > 0:27:11so, yeah, I think that's good reason to not go through.
0:27:12 > 0:27:15Disappointed but really pleased
0:27:15 > 0:27:19to have cooked alongside some people who are phenomenal cooks.
0:27:24 > 0:27:28Completely ecstatic, elated. It's just mad.
0:27:29 > 0:27:33I've been given a chance. I made a little mistake. No more mistakes.
0:27:33 > 0:27:36I've got to really bring my 'A' game next time round.
0:27:36 > 0:27:38- SHAUNA:- I really never thought I'd get to this stage.
0:27:38 > 0:27:41I think maybe a glass of wine this evening is on the cards, for sure.
0:27:43 > 0:27:47It's nuts to think that I'm still in the competition, it really is.
0:27:47 > 0:27:50Happy days.
0:27:53 > 0:27:57Next week, it's knockout week.
0:27:57 > 0:28:00The best 14 from the heats will compete
0:28:00 > 0:28:02to stay in the competition...
0:28:02 > 0:28:04It's dreamy.
0:28:06 > 0:28:11..and experience the pressure of their first professional kitchen.
0:28:12 > 0:28:13Three more covers.
0:28:15 > 0:28:17Well done. Looks lovely.